Stir-fried Noodles with Tofu

By Jennifer

Stir-fried Noodles with Tofu

Ira and I have a wonderful neighbor and friend, Lixiang Fu, who has graciously taught us how to cook a variety of authentic Chinese food.  This is my adaptation of one of her recipes (she, of course, doesn’t measure anything and it always comes out delicious)…it is now one of our favorite comfort foods, and comes together so quickly, as long as you  have everything at the ready.  Feel free to substitute steamed rice for the noodles, to substitute other vegetables for the kohlrabi, such as chopped bok choy or bean sprouts, and to substitute 1/2 lb. cleaned shrimp for the tofu.

  • 8 oz. brown rice noodles (or regular rice noodles)
  • 7 oz. package of baked teriyaki tofu, such as Trader Joe’s organic brand, cubed
  • 2 cups frozen peas and carrots
  • 3 eggs, lightly beaten
  • 3 kohlrabi, peeled and julienned
  • 1/2 bunch scallions, chopped
  • 1/4 cup peanut oil, divided
  • 5 TBS oyster sauce
  • 2 tsp low-sodium soy sauce
  • 1 tsp sesame oil
  • salt

Ingredients ready to stir-fry

Soak the rice noodles in a large bowl of hot water for about 5 minutes;  drain.  Heat 2 TBS peanut oil in a wok over medium-high heat.

Stir-frying the egg

When the oil is shimmering, add the eggs and stir-fry, using long chopsticks or a spatula, until just cooked through, cutting the eggs into small pieces.

Adding scallions

Add the scallions and stir-fry for a minute or two longer.

Adding vegetables and tofu

Add the tofu, peas and carrots, and kohlrabi, and continue to stir-fry, using the chopsticks or spatula, for a few more minutes.  Sprinkle with salt to taste.  Add 2 tsp. soy sauce and 1 tsp. sesame oil, and stiry-fry for a couple minutes more.  Pour mixture into a large bowl (like the one you used to soak the noodles) and wipe the wok clean with a paper towel.

Add the remaining 2 TBS. peanut oil to the wok, and when shimmering add the drained noodles, stir-frying for a few minutes (this is when I abandon the long chopsticks and use two spatulas or large kitchen tongs).  Add the tofu-vegetable mixture back to the wok and combine well with the noodles.  Add 5 TBS oyster sauce and continue stir-frying until everything is combined and hot.  Try not to eat the entire thing in one sitting!


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